How to Make Pumpkin Puree

A glass jar filled with homemade pumpkin puree.

Learning how to make pumpkin puree from scratch is an easy way to elevate all of your favorite fall recipes. From pumpkin pie to creamy pasta sauce, this versatile ingredient is full of flavor and ready in just one hour.

Yield: One 4-pound pumpkin makes about 3 ½-4 cups of pumpkin puree.

Course Ingredient

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings cups

Calories 118kcal

Author Ashley Petrie, RDN, LDN

Equipment

Rimmed baking sheet
Chef's knife
Ice cream scoop
Food processor or immersion blender or regular blender

Ingredients

1 small (about 4 pounds) sugar or pie pumpkin

Instructions

Preheat oven to 400℉. Line a rimmed baking sheet with parchment paper.
Rinse the pumpkin under cool water to remove any dirt. Pat it dry with a clean towel. Using a sharp chef's knife, carefully cut off the stem of the pumpkin to create a flat surface. Place the pumpkin on the cut side and cut it in half lengthwise.
Use an ice cream scoop or spoon to scrape out the seeds and any stringy bits from the center of the pumpkin. Save the seeds if you plan on roasting them later.
Place both pumpkin halves cut side down on the prepared baking sheet. Roast in the preheated oven for 45-60 minutes, or until the pumpkin has softened. You can check for doneness by inserting a fork into the flesh; it should go through easily.
Let the roasted pumpkin cool for about 10 minutes or until it's cool enough to handle. Use your fingers to gently peel the skin away from the pumpkin flesh. Discard the skin.
Blend the cooked pumpkin in a food processor, immersion blender, or regular blender, working in batches if needed. Process on high until smooth and creamy, pausing to scrape down the sides for even blending.
The pumpkin puree can be used right away in your favorite pumpkin recipes. Alternatively, store it in the refrigerator for up to one week, or in the freezer for up to 3 months.

Notes

Allow the pumpkin to cool. Letting the pumpkin cool for 10 minutes makes it easier to handle and peel, while also reducing excess moisture for a thicker, more flavorful puree.
Storage: Store pumpkin puree in an airtight container in the refrigerator for up to one week or in the freezer for up to 3 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.